Method
Heat the oil in a large, heavy bottomed saucepan and brown the lamb and season well. Add the onion, garlic and chilli and cook for another few minutes with a lid on, until soft. Add the spices, down to the saffron and stir well and get some good colour on everything. Then add the vegetables and tomatoes and stock, as well as the barley and lentils. Put a lid on it and simmer for at least one hour.

Check to see how tender the lamb is, season it and if you need to cook for longer, give it another 30 minutes. When you are happy the lamb is tender enough, add the tinned chickpeas and chopped parsley and cook for another few minutes.

Mix the yoghurt with some harissa and the tomato chutney and spoon on top of each serving. Delicious with some good bread and a glass of something red and delicious.
dkemp@irishtimes.com